Cherry Rye Chocolate Chip Cookies

The original recipe I’ve adapted is from Mokonuts, a great little place in Paris with awesome food, and cookies! These are crazy decadent, chock full of cherries and chocolate chips.

1 c plus 1 T rye flour

1⁄2 c plus 1 T all-purpose flour

1 t baking powder

1⁄2 t baking soda

1⁄2 t kosher salt

10 T (5 oz) unsalted butter, cool room temperature, cut into dice

1⁄2 c granulated sugar

1⁄2 c brown sugar

1 t vanilla bean paste, or extract

1 egg, room temperature

2⁄3 c dried cherries

1⁄3 c poppy seeds

4 oz bittersweet or semisweet chocolate chips, or chopped chocolate

Flakey sea salt

Combine flours, baking powder, baking soda, and salt in a medium bowl and stir to combine. Set aside.

Using a stand mixer with the paddle attachment, beat the butter, sugars, and vanilla until lightened and fluffy, about 2-3 minutes. Add the egg and beat 2 minutes more.

Reduce speed to low and add dry ingredients and mix lightly until just combined. Scrape down bowl as needed. Add cherries, poppy seeds, and chocolate chips and incorporate, mixing a little as possible. Divide dough into roughly 15 pieces and roll them into balls. Cover and refrigerate dough balls overnight, or if you’re in a hurry, refrigerate for at least 40 minutes.

When ready to bake, preheat the oven to 425. Line 2 sheet pans with parchment.

Place 7-8 cookies on each sheet pan as they will spread. Sprinkle cookies with flakey salt. Bake for 10 minutes. Transfer sheet pan to a wire rack and tap each cookie lightly with a spatula to deflate the cookie slightly. Let cookies cool on sheet pan about 5 minutes, then remove cookies to a cooling rack.